🍮 Sagoo (Sago Pudding)
Sagoo is a Gulf sweet of small sago pearls simmered in milk with sugar, saffron and cardamom until they turn clear and soft. The result is a spoonable, slightly gelatinous pudding with a golden tint and a fragrant, gently sweet taste. It is served warm or chilled in small bowls, often during Ramadan and family gatherings.
Diets
Allergens
Contains (in a typical recipe):
What it is made of
Recipe
Ingredients
- 100 g small sago pearls
- 750 ml milk
- 80 g sugar
- 1/2 tsp ground cardamom
- 1 pinch saffron soaked in 2 tbsp warm water
Method
- Rinse the sago and soak it in water for 15 minutes, then drain.
- Bring the milk to a simmer and add the sago.
- Cook on low heat, stirring often, for 15 minutes until the pearls are clear.
- Stir in the sugar, cardamom and saffron water and cook 3 minutes more.
- Serve warm or chill in small bowls.
How to make it lighter
- Use semi-skimmed milk to lighten the pudding.
- Reduce the sugar by a third; saffron and cardamom keep it aromatic.
- Serve in 150 g bowls rather than large ones.
History
Sago is an imported starch from South and Southeast Asia, and sago pudding flavoured with saffron and cardamom is today a familiar home dessert in Kuwait, Bahrain, Qatar and the UAE.
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Values are estimates per 100 g for a typical recipe; home and restaurant versions vary. Diets and allergens are worked out from the ingredients of a typical recipe — always check with whoever cooked the dish. Not medical advice. Nutrition data: Me Nutrition dish database v13. How we count →